Warm, tender, and studded with a cinnamon crumble, these Sourdough Coffee Cake Muffins are perfect for cozy mornings or sharing with friends. They use sourdough discard for extra flavor and a light crumb, and bake up fast for a make-ahead treat. For another starter-based muffin idea, try this blueberry muffins with sourdough discard.
Why You’ll Love This Sourdough Coffee Cake Muffins
- Tender crumb from sourdough discard and simple pantry ingredients.
- Big cinnamon flavor with a crunchy streusel topping.
- Quick to mix and perfect for meal prep or brunch.
- Great for leftovers — rewarm briefly for fresh-out-of-the-oven texture.
- Family-friendly and easy to customize.
Ingredients Needed
Wet ingredients
- ½ cup butter (1 stick, softened) (Make sure butter is softened for easier mixing.)
- 2 teaspoons vanilla extract (Use pure vanilla extract for better flavor.)
- 2 pieces eggs
- 1 cup milk (Can use non-dairy milk for a vegan version.)
- ¾ cup sourdough discard or active starter (Active starter is preferred for best results.)
Dry ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1½ cup white sugar (Can substitute with brown sugar for more flavor.)
Cinnamon sugar filling & topping
- 1½ cup brown sugar
- 4 teaspoons ground cinnamon
Streusel (crumb) topping
- 5 tablespoons flour
- 6 tablespoons butter (melted) (Mix with dry ingredients until crumbly.)
Vanilla glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 tablespoon milk (Add more for a thinner glaze.)
Step-by-Step Instructions
- Cinnamon Sugar Filling + Topping: Combine 1½ cup brown sugar and 4 teaspoons cinnamon in a small bowl; set aside. Mix 5 tablespoons flour with 6 tablespoons melted butter until crumbly for the streusel.
- Sourdough Coffee Cake Batter: Preheat oven to 350°F and line a muffin tin. Cream ½ cup softened butter with 1½ cup white sugar until smooth, then beat in 2 teaspoons vanilla and the eggs. Stir in ¾ cup sourdough discard and 1 cup milk. Fold in 3 cups flour and 4 teaspoons baking powder until just combined.
- Layering: Spoon a bit of batter into each muffin cup, sprinkle some cinnamon sugar, add more batter to fill, and finish with a generous streusel on top.
- Baking: Bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the tin 5 minutes, then transfer to a rack. For more technique notes on timing, see this full sourdough coffee cake muffins recipe.
- Vanilla Glaze: Whisk ⅔ cup powdered sugar with 1 teaspoon vanilla and ½–1 tablespoon milk until smooth; drizzle over cooled muffins.
Serving Suggestions Sourdough Coffee Cake Muffins
- Serve warm with a pat of butter and a cup of coffee.
- Top with a dollop of Greek yogurt and fresh berries for brunch.
- Pair with a chai latte or cold-brew coffee for contrast.
- Arrange on a platter with sliced fruit for a weekend gathering.
Tips for Success Sourdough Coffee Cake Muffins
- Measure flour by spooning into the cup and leveling for accurate texture.
- Don’t overmix the batter; fold until just combined to keep muffins tender.
- If streusel softens, re-crisp in a 350°F oven for 3–5 minutes before serving.
- Store cooled muffins in an airtight container at room temperature for 2 days or freeze for longer.
Variations
Here are a few easy ways to change it up:
- Blueberry swap: Fold fresh or frozen blueberries into batter for a fruity twist.
- Citrus boost: Add lemon zest to the batter and use lemon juice in the glaze.
- Dairy-free: Use non-dairy milk and a vegan butter substitute to make these dairy-free.
- Savory option: Reduce sugar and add chopped nuts or a touch of cardamom for a nutty variation — or try pairing ideas like our blueberry lemon sourdough bread for a brunch board.
Sourdough Coffee Cake Muffins
Warm, tender muffins featuring sourdough discard, topped with a crunchy cinnamon streusel, perfect for cozy mornings or brunch gatherings.
Ingredients
Wet ingredients
- ½ cup butter (1 stick, softened) Make sure butter is softened for easier mixing.
- 2 teaspoons vanilla extract Use pure vanilla extract for better flavor.
- 2 pieces eggs
- 1 cup milk Can use non-dairy milk for a vegan version.
- ¾ cup sourdough discard or active starter Active starter is preferred for best results.
Dry ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1½ cups white sugar Can substitute with brown sugar for more flavor.
Cinnamon sugar filling & topping
- 1½ cups brown sugar
- 4 teaspoons ground cinnamon
Streusel (crumb) topping
- 5 tablespoons flour
- 6 tablespoons butter (melted) Mix with dry ingredients until crumbly.
Vanilla glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½–1 tablespoon milk Add more for a thinner glaze.
Instructions
Cinnamon Sugar Filling + Topping
- Combine 1½ cup brown sugar and 4 teaspoons cinnamon in a small bowl; set aside.
- Mix 5 tablespoons flour with 6 tablespoons melted butter until crumbly for the streusel.
Sourdough Coffee Cake Batter
- Preheat oven to 350°F and line a muffin tin.
- Cream ½ cup softened butter with 1½ cup white sugar until smooth, then beat in 2 teaspoons vanilla and the eggs.
- Stir in ¾ cup sourdough discard and 1 cup milk.
- Fold in 3 cups flour and 4 teaspoons baking powder until just combined.
Layering
- Spoon a bit of batter into each muffin cup, sprinkle some cinnamon sugar, add more batter to fill, and finish with a generous streusel on top.
Baking
- Bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the tin 5 minutes, then transfer to a rack.
Vanilla Glaze
- Whisk ⅔ cup powdered sugar with 1 teaspoon vanilla and ½–1 tablespoon milk until smooth; drizzle over cooled muffins.
Notes
Measure flour by spooning into the cup and leveling for accurate texture. Don’t overmix the batter; fold until just combined to keep muffins tender. If streusel softens, re-crisp in a 350°F oven for 3–5 minutes before serving. Store cooled muffins in an airtight container at room temperature for 2 days or freeze for longer.